Simple Chicken Tortilla Salad a (a la Bajio's/Cafe Rio)

This chicken!!!! Oh MY! Wonderful, sweet, flavorful, crock pot made, addicting chicken! We love cafe rio and/or bajio's along with the rest of the world (or at least the ut, az, id world), but alas we do not live any of those places, so we have to make do at home or do without. I choose "make do". And I call my version "simple" because I didn't make the rice or beans that normally accompany a cafe rio/bajio salad, therefore creating what is in my opinion a realistic weeknight meal. Don't get me wrong though, those rice and beans are amazing--just too much work for me during the week.

And did I mention the chicken yet?! It could be used in so very many ways: burritos, tacos, nachos, enchiladas, breakfast, lunch, dinner, and dessert. For our purposes I chose the salad route. Which meant I had to make my own cafe rio knock-off creamy tomatillo dressing. It yields about 2 cups and I'll just say 2 solid cups of dressing was gone in 2 days. Enough said.

I wouldn't call this a bone fide replica, but it is a darn good alternative! I promise you should really make it.

Simple Chicken Tortilla Salad

{Chicken recipe from Six Sisters Stuff .com}

For chicken:

4 chicken breasts

1/2 cup salsa

1 T cumin

1/2 cup brown sugar

1 4 oz can diced green chilies

6 oz can sprite

Optional: red pepper flakes (1/4 t?)

Combine all ingredients in a crock pot. Cook on low 5-6 hours. Remove chicken and shred. Replace shredded chicken back in crock pot and cook 1 more hour. (Optional: thicken juices with a little cornstarch mixed in water-I didn't do this.) Serve however you want, but for salad follow remaining directions below. (Good freezable options: ziploc & freeze)

Cafe Rio-ish Dressing (Creamy Tomatillo Cilantro Ranch):

1 packet traditional hidden valley ranch mix-not buttermilk

1 cup mayonaise

1 cup buttermilk

2-3 tomatillos, husked, rinsed, diced

1/2 bunch of cilantro, give or take

2 cloves garlic, minced

juice of 1 lime

1 jalapeno, finely minced (may or may not choose to remove seeds)

Mix all ingredients together in blender. Simple as that. I recommend doing this awhile before it's needed to allow flavors to meld together in fridge.

Remaining Salad Ingredient Options:

Shredded romaine lettuce

Grape tomatoes, halved

Black beans, drained and rinsed

Avocado, pitted and chunked

Tortillas, either homemade or purchased raw and cooked at home. I find mine in the refrigerated section of my grocery store by the cheese, fresh pastas, etc. (Note: I don't think regular tortillas are a good candidate for this salad. Maybe if you're going the soft taco, enchilada, burrito route with the chicken, but not the salad.)

To assemble complete salad, cook tortillas. Place one tortilla on plate. Top with chicken, lettuce, other toppings and pour on that amazing dressing! Stuff your face.

Chicken Salad-My Way

Now we all know there are a million and one recipes for chicken salad out there. And each of us would probably like to think we have the tried and true. So I'm not going to claim mine is the best, but I will say that's it's pretty darn tasty. And it's reasonably quick with just a few ingredients so it's doable for weeknights and lunches not just fancy showers and the like. If you're looking to mix things up a bit or if you really don't have a favorite family heirloom recipe of your own, I can definitely recommend mine in good faith. Plus as you'll see it's open to interpretation. A great basic down home blend.

Chicken Salad

{Makes enough for 8+ regular size sandwiches or several smaller, and it's easily doubled and beyond}

2 chicken breasts

2 stalks of celery, rough chopped

1/2 onion, rough chopped

3/4 to 1 cup miracle whip

1-2 t pure maple syrup

1/4 t + curry powder

Seasoning salt and black pepper to taste

1/2 lemon, juiced

2 hard boiled eggs, finely chopped

1/2 cup or more red grapes, halved

1/4 cup chopped walnuts

Optional (if you want to get super fancy): crushed pineapple, minced red pepper, finely grated carrots-(the last 2 would do well to be mixed up in the processor with the onion and celery)

Hard rolls or croissants for serving

Cook chicken however you'd like. I simmer mine in chicken broth and water till shred-dable. (30 minutes to 1 hour). Place cooked chicken in food processor and pulse a few times to remove any large pieces, you can make it as fine or chunky as your palette prefers. We like ours on the fine side. Place into separate large bowl. Add rough chopped onion and celery and pulse till fine. Add to chicken. Mix in miracle whip, maple syrup, curry powder (to taste), seasoned salt and black pepper. Add juice of 1/2 lemon, grapes, walnuts, and hard boiled egg. Once everything is well combined, taste and adjust seasonings. I usually end up adding more syrup, curry powder, and lemon juice. Serve on cut rolls or croissants. May be made up to a day in advance. Keeps well covered in fridge for 2-3 days.

THE Best Spinach Salad

The moment I took my first bite of this salad I knew it was meant to be in my life. It quickly reached top salad recipe status. My candy-making friend Ginger brought it to our ward christmas dinner. Thankfully I was sitting at her table and she told me it was hers. She said she served it at a family members wedding reception and so many people asked for the recipe that the bride just went ahead and sent out a copy with each of her thank you cards. Best story ever! And it really is that good.

The Best Spinach Salad

{a la Ginger D.}

Dressing:

1/2 cup oil (canola is good)

1/4 cup apple cider vinegar

2 cloves garlic, minced

1/4 t paprika

1 t dijon mustard

1/2 cup sugar

Mix together everything but oil. Then drizzle in oil while briskly whisking. Pour over salad, a little goes a long ways. You shouldn't need it all.

Salad:

Bag of spinach

Carton of mixed greens

Crumbled feta cheese

Bacon crumbles (i used hormel, easier than making it yourself and tastes great)

Sliced almonds

Grapes tomatoes (halved if large)

Just eyeball amounts, use quantities to your liking.

DIE of Sheer Salad Bliss!

Fluffy Mandarin Orange Salad

I realize this isn't exactly winter-time fare and that's it's a bit strange to see a somewhat summery salad/side sitting in snow! But I had a carton of cottage cheese that needed using and we like this any old time of the year. It's a great way to round out any meal and add a little sweetness to your plate to offset all that yummy savory. My sis-in-law Sam shared this recipe with me ages ago and I was shocked at how simple it was considering how amazing it tastes. My kids love this! We generally go the all orange route, but think that this could be definitely be adapted to almost any flavor gelatin and a fair number of fruits, i.e. peach with canned peaches, raspberry with fresh or maybe even frozen raspberries, strawberry with fresh strawberries-you get the picture I'm sure! Or mix and match: peach gelatin with raspberries and so on. Enjoy experimenting with this super easy and delicious recipe!

Fluffy Mandarin Orange Salad

{Recipe from my fabulous cook of a sister-in-law Sam}

16 oz + large or small curd cottage cheese

1 regular size carton whipped topping, thawed

1 package orange Jell-O (smaller or larger works, just use what you've got on hand)

2 cans mandarin oranges, drained

In large bowl gently mix cottage cheese, orange jell-o, and mandarin oranges together. When thoroughly mixed gently fold in whipped topping and make sure it's well-combined. Serve or refrigerate until ready to serve. SO easy!

Candied Walnut Salad

I'm so in love with gourmet or specialty salads. And this one is no exception. It's the perfect fall/winter salad. Apples, dried cranberries, and walnuts-or more importantly candied walnuts hence the name. Not to mention the gorgonzola AKA stinky cheese in our house. I've come a long way in the "stinky" cheese department and although I still choose almost any other dressing over a blue cheese dressing, in this salad I think it's totally needed and actually quite like it. So if you're unsure about it like I was, just go for it.

The dressing is the perfect finishing touch and could easily be used on any number of other salads. It's a great basic red wine vinaigrette to add to your repertoire. I think it's safe to say that if you serve this to your friends and family they'll love you all the more for it...Thanksgiving or Christmas Eve dinner would be perfect. So festive!

Candied Walnut Salad

{slightly adapted Recipe Source: Our Best Bites}

1 large head of romaine

3/4 cup craisins

2 crisp apples

juice of half an orange

crumbled gorgonzola, to taste

3 green onions, chopped

1/2 cup chopped walnuts

1/4 cup sugar

1 recipe honey red wine vinaigrette (recipe follows)

Make dressing. This can be done ahead and kept in fridge until ready to use.

Wash and chop lettuce. Be sure it's well drained.

Caramelize the nuts by placed walnuts and sugar in a small skillet over medium heat. As they warm up stir constantly, especially when the sugar begins to liquefy. Scrape bottom of pan constantly while tossing nuts around to coat well. This step goes really fast and it's easy to burn them. As soon as they appear to be well-coated with just tough of color and no grainy sugar, remove from heat and let cool.

Chop apples, leaving skin on, and toss with orange juice.

To assemble salad, put lettuce in serving bowl. Add in apples, green onions, craisins, crumbled gorgonzola, and cooled candied walnuts (may need to break them up a bit if they're stuck together because of sugar coating). Right before serving drizzle with dressing, a little at a time, and toss, stopping just before you think you should and it's probably perfect. You just want a nice light coating, not a soggy drenching with a pool of dressing in the bottom of the bowl. Adjust if neccessary and serve immediately. Dressed salads don't keep, so if you must serve the dressing on the side-but it's better all mixed together in my opinion.

Honey Red Wine Vinaigrette

{I find this a very versatile dressing that can be used on any number of salads, plus is makes quite a bit and you will have leftovers}

1/2 cup red wine vinegar

1/2 cup honey

2 cloves garlic

1 t kosher salt

1 t black pepper

1/2 cup canola oil

1/2 T poppy seeds

In blender combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and turn blender on high. While blender is running, add oil in a steady stream. Once oil is added blend a few second longer and add poppy seeds-don't blend more than a second or two-just enough to mix in the seeds. Store, tightly covered, in the refrigerator for about 2 weeks. Shake well before serving.

Spicy Pineapple Salad

I swear fresh pineapple is sent from heaven above. Is there anything better? I think not. This simple salad is a little taste of the islands and it's made unique by a sprinkling of cayenne pepper. Strange concept I know, but let me just say that it somehow really heightens the flavor of the already delicious pineapple. The toasted coconut and crunchy macadamia nuts make it all the better. Such a great and healthy little side dish to round out almost any meal.

Spicy Pineapple Salad

4 cups cubed fresh pineapple (I like mine a little on the smaller side)

1 cup halved red grapes

2 T fresh orange or lime juice

1 T honey

1/8 t cayenne pepper

dash of salt

2 T toasted coconut

2 T chopped macadamia nuts

Combine pineapple and grapes in bowl. Mix orange (or lime) juice, honey, pepper, and salt in separate small bowl. Drizzle over fruit. Sprinkle with coconut and macadamias.

Warm Bacon, Egg, and Spinach Salad

This is one of the best salads I've had the pleasure of eating EVER. It inevitably outshines anything else on my plate when I'm eating it. The combination of sauteed mushrooms, carmelized red onions, crispy bacon, and boiled eggs does not disappoint. And don't even get me started on the simple but amazingly flavorful and warm dressing that coats it all. It's exceptional.

Warm Bacon, Egg, and Spinach Salad

{Recipe source: The Pioneer Woman Cooks}

3 eggs, boiled and sliced

8 slices thick-cut bacon

1 small-ish red onion, sliced

1 carton sliced mushrooms

2 T olive oil

dash of sugar

8 oz fresh baby spinach

3 T bacon grease, reserved

3 T red wine vinegar

2 t sugar

1 t dijon mustard

dash of salt

chicken broth, if needed

Fry bacon in skillet till crisp-cooked. Remove to paper towels. Set 3 T of bacon grease aside. Leave the rest in the pan and add onions with a dash of white sugar. Over medium heat let soften and caramelize for 7 minutes or so. Remove from pan onto a plate. Add 2 T olive oil to pan and saute mushrooms until soft with a bit of color. Remove to same plate as onions. Pour bacon grease, red wine vinegar, sugar, and mustard in pan and scrape bottom of the pan to loosen all the deliciousness that's there. Whisk till combined. Taste, adjust if needed. Add a dash of salt if needed and chicken broth if it needs a little more volume.

To assemble salad:

Place spinach in serving bowl, top with onions, mushrooms, and bacon bits. Pour warm dressing over all and toss. Garnish with sliced hard-boiled eggs.

Coleslaw Topped Pulled Pork Sandwiches {Slow Cooker}

Hot Diggety these are good! Slow cooker BBQ slathered pulled pork topped with creamy, cool coleslaw means summer at it's finest. I'm not sure I can ever appreciate pulled pork without coleslaw again. This was our 4th of July fare this year and it might just become tradition. Delicioso!

Coleslaw Topped Pulled Pork Sandwiches

{Recipe Source: Our Best Bites}

For Pulled Pork:

3 lb. boneless pork shoulder

Garlic powder

Onion powder

Kosher salt

Black pepper

Smoked paprika or liquid smoke

Chicken or beef broth

About 12 oz. of your favorite BBQ sauce

About 12 high-quality rolls

Coleslaw (see recipe below)

Rinse pork roast well in cold water and trim of excess fat. Be thorough in this process, it’s important for non-fishy smelling/tasting weird pork! Pat dry. Sprinkle roast with liquid smoke, a few drops’ll do ya, and seasonings and place in slow cooker. Add about 1/2 inch of broth (or water) and cook on low for 8-10 hours.

When the roast has cooked, drain liquid and then return to the slow cooker and gently shred. Pour enough sauce over the meat so it’s well-incorporated but not soupy, and gently mix. Return the lid to the crock pot and heat through. When ready to serve, slice rolls (toast in desired) and add meat. Top with coleslaw. Cheese and dill pickles are good toppings too!

Memphis-Style Coleslaw
Recipe from ourbestbites.com

1 c. mayonnaise
2 Tbsp. Dijon
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 heaping tsp. Kosher salt
1 Tbsp. grated onion
2-2 1/2 tsp. celery seed
1 16-oz. bag shredded cabbage with carrots (I liked using a combination of pre-mixed coleslaw and finely shredded napa cabbage that I already had on hand)
1/2 minced green bell pepper
1 carrot, peeled and grated

Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.

Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days.

Divine Oriental Mandarin Salad

Although I've made it before, it's been a few years and I think it's safe to say this is my not so new favorite salad at the moment. Delicious! The dressing, as is usually the case, is what does it for me. I wanted to eat it with a spoon. I served this with asian food, but think it's a great addition to any spread and grilled chicken on top would make it a very satisfying summer meal. You're gonna love it!

Divine Oriental Mandarin Salad

1 head romaine lettuce, finely chopped

1/3 head napa cabbage, finely chopped

2 carrots, grated

1 bunch green onions chopped

1/2 to 1 cup almonds, toasted or sugar coated (see here for easy sugar coating technique)

1 can mandarin oranges, drained

Crunchy chow mein noodles and/or sesame seeds, toasted

Combine above ingredients in large bowl and serve with:

Dressing:

1 cup mayo

2 T dijon mustard

2 T+ honey

Few drops sesame oil

1+ T rice wine vinegar

Whisk all ingredients together. Taste and adjust as needed. I usually want more honey and more vinegar.

I suggest serving the dressing on the side, but you may toss it together just don't over the dressing amount-all won't be needed most likely and don't toss until right before serving. Won't keep once dressing is added.

Teriyaki Bow Tie Pasta Salad

The first time I tasted this pasta salad I thought I'd died and gone to heaven. I was at a wedding shower and kept going back for more and more and more, and then of course I tracked down the person who'd made the food and told them I couldn't live without the recipe. They obliged.

And now I'm here to spread the love to you today.

It's not your typical pasta salad. There's spinach for one, teriyaki sauce for another, and all kinds of other untypical and super tasty treats mixed in. If you want to make this a meal, you can add chopped cooked chicken that you've either marinated in teriyaki sauce and/or grilled. It would be awesome. I, however, opt to serve it as a side. With the summer pot luck/bbq season upon us, make this and take it to your next event you may very well have someone track you down for the recipe just like I did!

Teriyaki Bow Tie Pasta Salad

{From my friend Magaret Neilson. Just FYI this makes a HUGE salad. Way more than our family could ever hope to consume, so unless you're taking it to a potluck or having a people over you might do well to halve the recipe}

16 oz. bowtie pasta, cooked al dente

Dressing:

3/4 cup canola or vegetable oil

2/3 cup red or white wine vinegar

1/2 tsp kosher salt

2/3 cup bottled Teriyaki sauce

6 T sugar

1/4 tsp pepper

(I usually end up adding a bit more sugar or a couple Tablespoons of honey-I like it sweeter)

Salad:

1 10 oz bag spinach leaves

3 11oz. cans mandarin oranges, drained

1/2 cup parsley, chopped (I never use this)

1 bunch of green onions, chopped

1/2 cup+ salted or honey roasted peanuts (choose what you like)

1 6oz. bag craisins

2 8oz cans sliced water chestnuts, drained

1/4 cups sesame seeds, toasted

And if you're opting for it: cooked chicken (about 2 cups)

Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta together in medium mixing bowl and marinate in fridge for 2 hours. Combine rest of salad ingredients in a LARGE salad bowl, add marinated pasta, toss and serve.

(Note: even when making the full amount version of this salad I find that I don't always want all of the dressing, set some aside (1/2 cup maybe) before mixing and marinating with the pasta. You can always add more later after everything is mixed together if you think you need it.)

Spring Greens with Avocado, Mandarin Oranges, and Candied Almonds {my go-to dinner salad}

So say you're having people over for dinner and you just can't bear the thought of adding a fancy, involved, homemade salad to your to-do list but you still want something beyond the typical pre-mixed salad with ranch...I find myself feeling that way often and when I do this salad is what I throw together. It uses a store-bought dressing but the other ingredients, in particular the candied almonds, give it that little something extra. It's fresh, it's light, and it goes with a whole slew of menus whether it be grilled meat, lighter pasta dishes, or your typical sunday dinner fare.

Spring Greens with Avocado, Mandarin Oranges, and Candied Almonds

1 carton (bag) Mixed Baby Greens

1/2 red onion, thinly sliced

1 can mandarin oranges, drained

1 good size avocado, chunked

1/2 cup (little bag) sliced or slivered almonds

2 T+ sugar

Brianna's Blush Wine Vinaigrette

For Candied Almonds:

Heat small non-stick pan over medium-high heat. Add almonds and sprinkle with 2 T sugar. Periodically stir. When sugar begins to melt, stir continually and be careful not to burn. (I don't recommend leaving this on it's own, as it can go from fine to burnt in the blink of an eye!) Remove coated and browned almonds onto a plate. Spread them out and let them cool. ( feel free to speed this step by putting almonds in the fridge or freezer) Once cooled break any large chunks apart.

For salad:

In large bowl add mixed greens, sliced red onions, drained mandarin oranges, avocado chunks, and cooled candied almonds. Just before serving, drizzle a small amount of dressing over all and toss, taste as you go adding small amounts of dressing if needed. Don't overdress, a little goes a long way. I find I have to restrain myself and stop even when I think it's not enough--chances are it will be perfect. Soggy lettuce is gross! Serve immediately.

Note: Dressed salads don't keep. If you think you may not eat it all and want to save some for later, serve dressing on the side.

Black Bean & Orange Salad

At first glance this combination of black beans and oranges might seem a little strange. But the taste could not be farther from it! Spoon this onto Rotisserie Chicken Tacos and it's a match made in heaven! And it couldn't be easier to make with only 6 ingredients...

Black Bean Salad

{Recipe adapted from my friend Sharon}

1 can (15 oz.) black beans, drained and rinsed

1/4-1/3 red onion, thinly sliced

Juice of 1 lime

1 large orange, segmented and cut into small pieces

2 T olive oil

Chopped cilantro, to taste

Sprinkling of kosher salt

Toss ingredients together. Taste and adjust accordingly. Best to let marinate about an hour before serving. Use on top of Rotisserie Chicken Tacos or any other chicken or pork tacos you love.

And if you've never segmented an orange here are a few photos that show the process, it couldn't be easier:

First cut off both ends...

Then use a knife to carefully cut down the orange, trying only to the remove the pith (bitter white part) and not much fruit.

Keep making your way all around the orange and then clean-up where necessary.

Next, use knife to slice down on the inside of either natural segment divider.

Once cut, each orange segment should just slide right out.

This is also a nice and deceivingly fancy way way to add fresh oranges to fruit salad.

YUM!